Riverford Wicked Leeks
Carrot and tarragon purée recipe image

Print Carrot and tarragon purée

The tarragon punctuates the carrots' sweetness with is sharp lemon-aniseed flavour in this quickly made purée. It could be eaten as a dip with pitta or crudités, or as a side, with or instead of mashed potato. This quick recipe goes well with chicken, feathered game and fish.


  • 450g carrots, peeled & sliced
  • 100g floury potatoes, peeled & cut into chunks
  • ½ tsp sugar
  • ½ tbsp lemon juice
  • 1 tsp fresh tarragon, chopped or ½ tsp dried
  • 25g butter
  • Fresh parsley, chopped
  • Salt & pepper


  1. Put the carrots, potatoes, sugar, lemon juice, tarragon and a pinch of salt in a pan. Add enough water to cover, bring up to the boil and simmer until vegetables are very tender. Drain, reserving the cooking liquid.
  2. Place the vegetables in a food processor with 2 tablespoons of the cooking water. Whizz to a smooth purée, adding more cooking water if necessary. Taste and adjust seasonings. Cool if not serving straight away.
  3. To reheat the purée, stir over a moderate heat with butter until piping hot. Pile into a serving bowl and scatter with parsley.
want to cook with fresh ingredients? try one of our award winning veg boxes